Preheat oven to 120oC. Line two baking trays with baking paper.
Whisk the egg whites and cream of tartar in a large bowl with an electric whisk until stiff but not dry.
Slowly add the sugar, whisking well between each addition, until thick and glossy. Add food colouring and combine.
Pipe out 48 small meringues. Bake in the centre of the oven for 2 hours or until firm and very dry. Turn off the oven but leave the meringue inside to dry out for at least another two hours.
To make the filling, put the strawberries, sugar and cornflour in a saucepan. Cook over a low heat for 4-5 minutes or until thickened. Leave to cool.
Whip the cream until stiff peaks form and then lightly fold in the cold strawberry sauce. Spoon the strawberry cream onto 24 of the meringue halves and sandwich together with remaining halves.